This tangy, vibrant fresh pomegranate sauce is so delicious served with meat, poultry, salad or soft tangy cheeses like goat or brie.

Image showing a bowl with pomegranate relish, a wooden spoon and parsley sprigs.

I’d like to introduce you to one of my favorite condiments: Fresh pomegranate sauce. I make it in the fall and early winter months when ruby-red pomegranates are in season — the jewel-like colors of the sauce look so festive on a holiday table.

This sauce is sort of like a fresh fruit salsa. A good dollop of pomegranate relish not only adds zip the Thanksgiving turkey, it’s a pretty garnish for pureed soups like my sweet potato soup.

Try this crunchy and intriguingly sweet-tart sauce instead of cranberry relish, or just add it to the table with all the usual fixing to mix things up!

Fresh pomegranate sauce on a serving spoon set on a gray surface.

The relish is also fantastic on a cheese plate with soft cheeses like goat or brie. I spoon it over ricotta and spread on flatbread or crackers to make an easy, beautiful holiday appetizer.

You just need a few ingredients to make this recipe, including pomegranate molasses, which might be an ingredient you will want to get to know better.

Image showing a bowl of pomegranate relish, shallots and parsley sprigs.

I use pomegranate molasses, or pomegranate syrup to add a bit of sweetness to the sauce. It’s Mediterranean-Middle Eastern condiment made with pomegranate juice that’s been boiled until it’s reduced to a thick, concentrated syrup. It tastes intriguing fruity, with a surprising balance of sweet and sour.

Pomegranate molasses adds a wonderful unique sweet-and-sour tang to marinades, sauces and salads. You can even drizzle it over yogurt or cheese. In its place, you can substitute a mixture of honey and balsamic vinegar.

Fresh Pomegranate Relish
5 from 1 rating

Fresh Pomegranate Sauce

Karen Tedesco
Try this fresh tart-sweet pomegranate sauce instead of cranberry relish — it's so good with meat, poultry, salads and as a topping for soft cheese like goat or brie. 
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Yield: 8 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients
 

Makes 1 cup

  • 1 tablespoon (15 g) finely chopped shallot
  • ½ teaspoon salt
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 tablespoon (15 ml) pomegranate molasses, or 2 teaspoons honey + 1 teaspoon balsamic vinegar
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 cup (165 g) fresh pomegranate seeds, from about 1 small/medium pomegranate
  • 2 tablespoons chopped parsley
  • 1 teaspoon freshly grated orange zest, optional

Instructions
 

  1. Mix the shallot, salt and lemon juice in a small bowl and let it marinate for about 5 minutes.
  2. Stir in the pomegranate molasses and oil, then add the pomegranate seeds, parsley and orange zest.

Notes

  • Keep the relish in the refrigerator for up to 3 days.
  • You can find pomegranate molasses in the international section of many grocery stores. One of my favorite brands is made in small batches without added sugar
Recipe adapted from Sunday Suppers at Lucques.

Nutrition per serving

Calories: 50kcal Carbohydrates: 4g Protein: 1g Fat: 4g Sodium: 147mg Fiber: 1g Sugar: 3g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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